Southwest-Style Hamburger Macaroni

Creamy, cheesy, just a little spicy—and nothing from a box.

Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 18-20 minutes
Special Equipment: Sauce Pot

Ingredients

• 1 lb ground beef

• 1 green bell pepper, diced

• 1 clove garlic, minced

• 2 tablespoons tomato paste

• 1 tablespoon taco seasoning

• 1 teaspoon smoked paprika

• Salt & pepper to taste

• 2 cups uncooked elbow macaroni

• 1 cup homemade chicken broth (or any broth you like)

• 1 cup shredded cheddar-Jack cheese

• ¼ cup sour cream mixed with 1–2 teaspoons Sriracha (to taste)

Directions

1. Brown the beef: In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat if needed.

2. Sauté the veggies: Add the diced green bell pepper and cook for 2–3 minutes. Stir in the garlic and cook for another minute.

3. Spice it up: Stir in tomato paste, taco seasoning, smoked paprika, salt, and pepper. Cook for another 1–2 minutes to wake up the flavors.

4. Add pasta & broth: Stir in macaroni and pour in 1 cup of broth. Cover and simmer, stirring occasionally, until pasta is tender and the liquid is mostly absorbed—about 10–12 minutes. Add a splash more broth or water if needed.

5. Make it creamy: Turn off the heat. Stir in the shredded cheese until melted. Fold in the sour cream–Sriracha mix for that tangy, creamy